Yield
6 servings (serving size: 2 zucchini halves)
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

How to Make It

Step 1

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.

Step 2

Preheat oven to 375°.

Step 3

Cook potato in boiling water 2 minutes or until crisp-tender; drain.

Step 4

Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.

Step 5

Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.

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